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Print this Recipe    Coleslaw 45

SPICY COLESLAW WITH CUMIN-LIME DRESSING

3 medium carrots, peeled, finely chopped
6 cups shredded green cabbage (from 1 small head)
1 red bell pepper, cut into matchstick-size strips
1 red onion, thinly sliced
3/4 cup chopped fresh cilantro

1/3 cup fresh lime juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
1/2 cup olive oil

Cook carrots in medium saucepan of boiling salted water until
crisp-tender, about 2 minutes. Drain. Cool completely. Transfer
carrots to large bowl. Add cabbage, bell pepper, onion and cilantro.

Whisk lime juice, cumin, garlic and hot pepper sauce in medium
bowl. Gradually whisk in oil. Season with salt and pepper. (Cabbage
mixture and dressing can be made 8 hours ahead. Cover separately;
chill. Rewhisk dressing before continuing.)

Toss salad with enough dressing to coat. Season with salt and
pepper; serve.

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